Tuesday, August 5, 2008

Sour Cream Blueberry Muffins

I have not, in the past, posted anything that did not include herbs. But desserts and sweets are almost in a different category, so I'm making an exception today. I do have a few recipes to offer you with herbs, but that will come later.

This recipe is too good to pass up. So for now I will make an allowance to my own herb rule and just say that it includes nutmeg and cinnamon -- not herbs but spices.
In Michigan, we're all about fruits in the summer. Fresh home grown blueberries are always featured at this time of year. I know you're going to love this recipe!

Grand Rapids Press, Great Tastes, July 23, 2008

1/4 lb. butter, softened
1 c. granulated sugar
1/2 c. brown sugar
4 eggs
1 t. vanilla
2 3/4 c. all-purpose flour
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 1/2 c. low-fat sour cream
2 c. dry blueberries

Streusel Topping:
1/2 c. brown sugar
1/4 c. all-purpose flour
1 T. rolled oats
1/2 t. cinnamon
4 T. butter, softened

In a large mixing bowl, cream butter, granulated sugar, and brown sugar with electric mixer until light and fluffy. Mix in eggs and vanilla. Add flour, baking soda, nutmeg, and salt; beat until combined. Do not over mix.

Add sour cream; mix well. Fold in blueberries.

For topping combine brown sugar, flour, oats, cinnamon, and butter. Sprinkle with streusel topping. Bake at 375 degrees for 20 to 25 minutes.

Makes 24 to 26 muffins

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